This moist Chocolate Bundt Cake is so easy to make from scratch! Truly the Best Chocolate Bundt Cake with rich dark chocolate ganache.
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If there’s one best way to make a delicious chocolate cake, it’s with a thick and dark ganache. This chocolate bundt cake recipe is easier than making a layer cake, yet it’s full of that moist flavor that everyone looks for when craving for a chocolate cake. Add in chocolate chips and you’re in for an ooey and gooey cake!
Chocolate desserts are indeed family favorites. Before I came up with this Moist Chocolate Bundt Cake recipe, we love making this Classic Chocolate Fudge Cake and these Double Chocolate Chip Cookies. Nothing beats a great dessert with great company!
How to Make Chocolate Bundt Cake
Prep - Preheat the oven to 350 degrees and grease your Bundt pan with either melted butter, or nonstick cooking spray.
Create mixture - In a medium saucepan, melt your butter completely, and then add your cocoa powder, water, vanilla, and instant coffee. Stir until everything is combined. Once combined, set the saucepan aside.
Combine with dry ingredients - In a large bowl or stand mixer, combine your flour, sugar, and baking soda. Once combined, pour in your butter/ cocoa powder mixture, and stir until fully combined. If the mixture seems too thick, you can add another ¼ cup of water. Once combined, add your eggs Greek yogurt and stir again until the eggs are fully incorporated.
Bake - Pour your batter into the Bundt pan and bake for 40-50 minutes, or until you can insert a toothpick without any dough sticking to it.
Let it cool - Allow the cake to cool before removing it from the Bundt pan to prevent any of the cake from breaking off or sticking to the pan.
Melt chocolate chips - While the cake is cooling, assemble your glaze by first melting the chocolate chips in the microwave. Microwave for 20-second intervals, stirring after each interval until fully melted. Then do the same thing with the butter until fully melted.
Create chocolate glaze - Whisk together the melted chocolate, butter, milk, and powdered sugar until well combined. Once combined, add the sea salt and stir until combined.
Drizzle the glaze and serve - Remove your cake from the Bundt pan, drizzle your glaze generously, and serve immediately.
Common Questions About Chocolate Bundt Cake
Why is my cake sticking to the pan?
You may need to use more butter or oil to grease down your pan. Be sure to add flour to the pan after your grease it down. You do not want to add too much flour but coating the pan in a thin layer will help release the cake when you go to take it out. For a healthier alternative, you can use coconut oil to grease your pan.
I am a big fan of chocolate and would like to get a bigger flavor profile from this recipe, can I add chocolate chips to the batter?
Of course! If you’re looking for an ooey, gooey chocolate cake, add about one cup of chocolate chips (or as many as your heart tells you to) to the batter before pouring it in the Bundt pan. When checking to see if your cake is done, don’t be alarmed by a little bit of chocolate sticking to the toothpick. This is most likely a melted chocolate chip not dough.
What other drizzles can I use on this cake? I like chocolate but would like to switch things up a bit.
You can omit the salt in the drizzle recipe and replace the chocolate chips with caramel baking chips for a decadent caramel drizzle. You can also add a few drops of mint extract to the drizzle recipe to get a fresh mint drizzle that will pair beautifully with the chocolate cake. Other flavors that pair wonderfully with chocolate cake include strawberry, peanut butter, and coconut.
How long will this cake last on the counter?
You can store this cake in an airtight container on the counter or in the fridge for 5-6 days before the cake will begin to get stale. However, if your family is anything like mine, this cake usually lasts about one day.
I don’t own a Bundt pan; can I use a regular cake pan or a springform pan?
You can use any kind of baking pan but will need to adjust the baking time. For a cake pan or spring form pan, the cake tends to need less baking time.
Other Desserts You'll Love
Chocolate Bundt Cake
Ingredients
Cake
- 1 cup salted butter
- ⅓ cup cocoa powder
- ¾ cup water
- 1 teaspoon vanilla extract
- 1 tablespoon instant coffee
- 2 cups white flour
- 1 ¾ cups white sugar
- 1 ½ teaspoons baking soda
- 2 eggs
- ½ cup plain Greek yogurt
Dark Chocolate Sea Salt Glaze
- ½ cup dark chocolate chips
- 1 cup powdered sugar
- 2 tablespoons whole milk
- 2 tablespoons salted butter
- 1 teaspoon coarse sea salt
Instructions
- Preheat the oven to 350 degrees and grease your Bundt pan with either melted butter, or nonstick cooking spray.
- In a medium saucepan, melt your butter completely and then add your cocoa powder, water, vanilla, and instant coffee. Stir until everything is combined. Once combined, set the saucepan aside.
- In a large bowl or stand mixer, combine your flour, sugar, and baking soda. Once combined, pour in your butter/ cocoa powder mixture, and stir until fully combined. If the mixture seems too thick, you can add another ¼ cup of water. Once combined, add your eggs Greek yogurt and stir again until the eggs are fully incorporated.
- Pour your batter into the Bundt pan and cook for 40-50 minutes, or until you can insert a toothpick without any dough sticking to it.
- Allow the cake to cool before removing it from the Bundt pan to prevent any of the cake breaking off or sticking to the pan.
- While the cake is cooling, assemble your glaze by first melting the chocolate chips in the microwave. Microwave for 20 second intervals, stirring after each interval until fully melted. Then do the same thing with the butter until fully melted.
- Whisk together the melted chocolate, butter, milk, and powdered sugar until well combined. Once combined, add the sea salt and stir until combined.
- Remove your cake from the Bundt pan, drizzle your glaze generously, and serve immediately.
Notes
- Storage - You can store this on the counter or in the fridge for 5-6 days before it gets stale.
- Add in chocolate chips to the batter for a more ooey-gooey cake.
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